Biko (Filipino Sticky Rice Cake)
Simple pantry staples become a rich, satisfying snack in this riff on the sweet Filipino sticky rice cake. With coconut, coconut milk and brown sugar, Success® Jasmine Rice becomes glossy and aromatic, with irresistible tropical notes you’ll want to reach for again and again.
Ingredients
- 1 bag Success® Jasmine Rice
- 1 can (13.5 oz) coconut milk
- 1 cup brown sugar (or to taste)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 1 cup toasted grated coconut, for topping (optional)
Instructions
Step 1: Prepare rice according to package directions.
Step 2: In a large mixing bowl, combine the rice, coconut milk, brown sugar, salt, and vanilla extract (if using). Mix well until the sugar is dissolved and everything is evenly combined.
Step 3: Transfer the mixture to a non-stick saucepan over medium heat. Cook while stirring continuously to prevent sticking, about 15 minutes, or until the mixture thickens and pulls away from the sides of the pan.
Step 4: Once thickened, pour the mixture into a greased 8×8-inch baking dish. Use a spatula to spread it evenly and press it down firmly.
Step 5: Sprinkle the coconut on top.
Step 6: Allow to cool at room temperature for about 30 minutes to an hour before slicing into squares or rectangles. It can be served warm or at room temperature.
